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Homemade Crockpot Yogurt Recipe

We make homemade yogurt at least once a week, if not more often. It’s delicious and super, super good for you! Plus, we can do a lot with yogurt. We use it to soak grains overnight to make the grains more digestible. We use it to make delicious smoothies too! This makes about two quarts so I usually keep one quart plain to use in recipes or for smoothies. The other quart, I flavor with a bit of homemade jam and eat it throughout the week. Here’s the recipe:

Take a 1/2 gallon of milk and pour into crockpot. Turn crockpot to low. Heat on low for 2 hours and 45 minutes (if using raw milk). If using pasteurized milk heat on low for 2 hours and 30 minutes. Once the time has passed, turn off crockpot. Let milk cool (undisturbed) in crockpot with lid on for 3 hours. After 3 hours, remove 1 1/2 cups of warmed milk and mix with 1/2 cup of whole-milk, plain yogurt with live cultures (I used Stoneyfield’s whole milk plain yogurt) and mix very well. Pour the yogurt/milk mixture back into the milk and whisk well. Place lid back on the crockpot and wrap the entire crockpot (lid on) in a thick bath towel (use two bath towels if the kitchen is cool- like in the winter time). Let it culture overnight or 8 to 12 hours. Once it has cultured, stir if desired. Pour in containers of your choice (I use glass quart jars). For ideal texture refrigerate for at least 6-8 hours before using.

To sweeten, you can add jam or honey. Enjoy!

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3 thoughts on “Homemade Crockpot Yogurt Recipe”

Rebeccasays:

Hi Grace!

It’s Becky from Calvary Chapel! Kate just emailed a bunch of us recently about your blog! I have seen a recipe before for crockpot yogurt but it was a while ago and I am so glad to see yours here, b/c now I know I have to try it! My question, is this a starter recipe (meaning that once it is made the first time, you can use your homemade yogurt to make the next batch? Also, I am very into some couponing blogs etc. and thought you might be interested in Keeping the Kingdom First and Moneysavingmom.com!

Thanks for the blog recommendations! I’ll be sure to check them out. I am pretty sure you can continue to use the original as a starter, however, I’ve heard doing so makes the consecutive batches a tad runnier. I usually buy a large container of Stoneyfield’s cream-top plain yogurt and use that as my culture for each batch. One container usually is enough to culture five or six yogurt batches (so it makes about twelve times the original Stoneyfield amount, which is a definite money saver for us!).